Sensory Lab - São Silvestre Anaerobic - Brazil
Rum & Cocoa nibs
REGION: Minas Gerais
CULTIVAR: Yellow Catuai
PROCESSING: Natural - Anaerobic
It all starts at harvest. At São Silvestre farm, Ismael utilises technology to get the best outcomes. Harvest is mechanical and the cherries are electronically sourced to separate ripe from green or dry ones, without the use of water. The cherries then go straight to traditional African beds as they undergo a careful manual inspection to make sure only suitable ripe cherries have been selected.
Mr. Andrade works very closely to IFES (Federal Institute of Espirito Santo) to experiment on different kinds of fermentation. At the moment, there are 2 kinds of fermentation in place at his farm. In both processes there is a strict temperature control and time, obtaining different profiles.
For this coffee, Mr. Andrade employs an anaerobic fermentation process that uses 200L plastic tanks, completely sealed with valves so there is no contact with oxygen at all. This way CO2 is removed without presence of oxygen during this period, so is possible to obtain a longer fermentation time.